BEIJING, Feb. 2 (Xinhua) -- Morita Shunsuke is from Osaka, Japan. He learned to make cake rolls when he was an apprentice in Japan.
In early 2010, Morita initially planned to stay in China for only three months but changed his plans due to his love for the country. Eventually, he opened a bakery in China. The cake rolls at his bakery have gained favor among many customers, with the secret lying in the carefully selected and blended light cream.
"High-quality light cream can maintain stable after whipping. To find the most suitable light cream for making cake rolls, it is necessary to combine light cream based on its fat content, aroma, and texture, usually requiring three different types of light cream." Morita said.
At Morita's bakery, he skillfully separates the yolks and whites of fresh eggs, stirs the yolks, whips the whites, mixes them with fine flour, and then bakes the mixture in the oven. Upon opening the oven, Morita quickly transfers the freshly baked cake batter.
The golden and soft outer layer needs to cool down before being coated with light cream.
Over the years, Morita has continuously created new products to suit the tastes of Chinese customers.
Now, Morita has four shops selling cakes and coffee in Beijing. He personally designs his coffee menu, introducing different specialty coffees based on the season.
Among Morita's four shops, he and his wife manage one, and the other three are primarily operated by his Chinese apprentices. Morita is not only their master but also a friend to these apprentices.
Morita goes to the gym three times a week and plays badminton twice or three times a week.
In July 2023, he obtained a foreign permanent resident ID card.
Strolling through Beijing's hutongs, tasting local beers with friends, and visiting coffee bars and bakeries in his wife's hometown Chongqing in southwest China, Morita enjoys numerous little joys in China.
Producer: Wang Jianhua
Coordinators: Wang Qingqin & Meng Chenguang
Photographers: Hu Zhixuan, Zhou Dixiao & Chen Shuo
Visual designers: Chen Shuo & Mu Wenchun
Video editor: Zhou Dixiao
Translator: Hu Zhixuan
Editors: Meng Tao, Geng Xinning, Cao Mengyao, Li Mangmang, Zhang Haofu & Niu Xiaolei
China Story Studio■
